Freshly ground peppercorns and mustard seeds (I grind them together in a pestle and mortar)
1 small chili (heat of chili dependent on your preference)
1 large clove of garlic
2 tblsp grated ginger
2 tblsp of honey
2 tblsp oil ) I use avocado oil
Mix together and spoon over each side of the chops. Leave to marinade for as long as you can, over night is best but a few hours will do.
Cook until tender. I served ours with roast potatoes, green beans, homemade pickled beetroot and homemade hot chili sauce.
|The Marinade Ingredients|
|Looking good already|
|Ready to eat|